Directions:
- Cut the butter into 4 - 2 x 1/2 pieces.
- In a small bowl, mix the garlic, cayenne, parsley, scallions, cumin and salt. Roll the pieces of butter in the spices until well coated.
- Flatten each chicken breast - between two sheets of waxed paper - to a thickness of 1/4 and cut each half in two. Place a wedge of seasoned butter in the centre. Roll each breast around the butter and tuck in the ends. Dust the rolled breast with flour, dip in the beaten egg, then in the coconut. Secure with cotton string or toothpicks.
- Heat butter over a medium heat, in a skillet until it foams. Fry the chicken rolls until golden, turning carefully. Transfer to a casserole and bake at 275° for 10-15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1278.37 Kcal (5352 kJ) | ||
| Calories from fat | 892.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.18g | 153% | |
|---|---|---|---|
| Cholesterol | 343.09mg | 114% | |
| Sodium | 1189.26mg | 50% | |
| Potassium | 1282.76mg | 27% | |
| Total Carbs | 50.52g | 17% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 56.72g | 113% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 4.1mg | 23% | |
| Calcium | 100.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 297.18 Kcal (1244 kJ) | ||
| Calories from fat | 207.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 153% | |
|---|---|---|---|
| Cholesterol | 79.76mg | 114% | |
| Sodium | 276.46mg | 50% | |
| Potassium | 298.19mg | 27% | |
| Total Carbs | 11.74g | 17% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 0.4g | 7% | |
| Protein | 13.19g | 113% | |
| Vitamin C | 1.4mg | 10% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 1mg | 23% | |
| Calcium | 23.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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